Nutritional, functional, and sensorial properties of oat milk produced by single and combined acid, alkaline, α-amylase, and sprouting treatments.

Food Sci Nutr · 2023 · PMC10171527 · PMID 37181303

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a decreasing trendno p-value reported

The results of the present study showed a decreasing trend of phenolic acids after PA treatments which is reported by previous studies (Chen et al., 2016 ; Xu et al., 2009 ).

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